Thursday, December 14, 2006

Chole Masala aka Kabuli Channa Curry

If you guys are craving for some dhaba style chole then you have come to the right place. Chole is a popular punjabi delicacy. Call it chole, kabuli channa or chickpeas ... whatever you may call, this is one lip smacking dish which is enjoyed by everyone. You can have this along with bhature, roti, naan, puri, rice or even bread! Usually chole is accompanied with bhature and if you would like to have an easier way out to make bhature...go south , its tortilla to the rescue. Just have to fry those medium size babies in oil and there you have it.... instant bhature...and they taste good.

Soak chole in water overnight or to cook the same day soak them in warm water for atleast 5-6hrs

Pressure cook chole with 1/3 tsp turmeric,dried amla,sufficient water and salt upto 3 whistle, open after 10 mintues when all the pressure is released

Drain the chole, reserve the liquid and don't forget to remove the amla

Chop up onion, blanch the tomatoes(heat sufficient water in a saucepan with tomato and let it come to a boil,switchoff the stove and let it cook in the water for 6-8min) or you could also use canned whole tomatoes and chop them

Finely chop ginger, garlic and green chili or crush them all together into a paste in a pestal

Heat oil in a deep saucepan and add cumin seeds

When the cumin seeds change color add chopped onion to it and saute till they are brown

Add the Ginger-garlic paste to it and saute for couple of minutes

Add all the dry powders to it and saute for a minute and then add the chopped blanched tomatoes and salt

Saute the tomatoes till they are soft and mushed up, add the secret ingredient ketchup and mix

Add the chole to the mixture and mix gently so that chole are properly coated in the mixture

Add the reserved water depending on the gravy you need, check and adjust the seasoning

Simmer the stove and cook covered for 5-6 minutes and garnish it with cilantro leaves

Serve it with bhature, puri or chapatti with sliced onion and lemon wedge by the side and there you have it friends.....Chole Masala!!!

Thankyou Lakshmi. I have tried making without ketchup but didn't turnout as good as it does adding it...something about that ketchup makes it something special.

Thankyou Lera. Welcome to my blog.

Hi Sandeepa...am still thinking of your bread rolls will definitely try them. Make sure you blanch those tomatoes or can use the canned ones and i used badshah chole masala...let me know how it turned out.

Hello Surya.Thankyou and welcome to my blog. I tried baking fish the other day...and boy it did taste like fry fish wow really healthy way to eat fish...Thanks Surya.

Hi, this looks like a great recipe. I will definitely try it out soon. :)

Just a suggestion... we've been using frozen pizza dough to make our bhature - just fry them like you would puri. It's the closest we've come authentic without having to go through the trouble of kneading it ourselves.

hi. just made this chole and i totally agree that the tomato sauce kinda takes it to the next level and more than that i think it masks the rawness of the masalas very well.........to give it that all round good taste .....thanks a lot...............i wish i had the amla though it would have given it that black as well as that slightly tangy flavor. ill just add some amchur for good measure...........